In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1/2 teaspoon salt
In a microwave-safe bowl, add the semi-sweet chocolate. Heat in the microwave for 30 seconds on 50% power, then stir. Continue to heat for 15-second intervals, mixing in between, until all chocolate and candy have completely melted. Set chocolate aside to cool slightly.
1 1/2 cups light brown sugar, 1/2 cup unsalted butter
Drop speed to low and add eggs, red velvet emulsion, and vanilla, mixing thoroughly until incorporated, about 1-2 minutes.
2 large eggs, 1 tablespoon red velvet emulsion, 1 teaspoon vanilla extract
Keeping speed on low, quickly add dry ingredients to mixer, scooping in about 1/3 to 1/2 cup at a time. Stop mixing once dough looks smooth and uniform. Be careful not to overmix.
Keeping speed on low, pour in cooled melted chocolate. Continue to mix until just combined.
Remove dough from bowl and place on a piece of plastic wrap. Firmly wrap dough and chill for at least 1 hour.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Place powdered sugar in a shallow bowl and keep it handy for the next step.
1/2 cup powdered sugar
Unwrap dough and use your fingers to pinch off 1-2 tablespoons, then roll dough into a ball. Drop ball in powdered sugar and toss to coat completely. Place sugar coated cookie ball on the prepared baking sheet. Repeat this step until all the cookie dough batter is used, spacing cookies 2 inches apart.
Bake cookies for 14 minutes or until tops of cookies are lined with cracks (as pictured).
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.